Er Pichi de Cái continues to mark the territory of Malaga. Slowly but surely – and almost without leaving a vacant quarter – Cadiz Tavern opened its new location this fall Casapalma Street, 11, a corner of the center where until a few years ago … Casa Antuan had been there for months. With it, the brand now has seven taverns between the capital and the province, a figure that seemed unthinkable only three years ago when first location in Huelin started rolling.
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An autumn with a taste of openness
Even though the news broke during the summer, the tavern finally opened its doors on September 25. already fully integrated into the life of the center. And he did it maintaining this seal that Israel Vieyte and Ignacio Teijón spread throughout Malaga: dynamic bar, fast team, nods to Cádiz on every street corner and this lively atmosphere so typical of the house.
Casapalma arrives after a dazzling journey: Huelin was followed by Teatinos, Soho, El Palo and Alhaurín de la Torre, in addition to the recent announcement of Cerrado de Calderón. The expansion seems to have fuel for some time and other possible destinations like Muelle Uno and Fuengirola are already appearing.
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A very Cadiz tavern in the middle of the center
Anyone who has visited one of his other houses will recognize the landscape: large living room, main bar, oars, references to La Caleta, Mágico González or Camarón, and that guitar that is never missing in case someone is encouraged. Here, moreover, They added a small terrace for those who prefer outdoor tapas on one of the neighborhood’s liveliest streets.
He The hours also work in their favor: from 12:30 p.m. to midnight, opening of the range from breakfast to evening fishing and gathering.
What do we eat in Er Pichi de Cái?
The letter is unmistakable: Shrimp omelette prepared by them, red tuna, salted fish, Cádiz stews and a series of cuts and preparations born from the collaboration with Asador Iñaki. Even the drinks remain faithful to Cádiz: rum, whiskey, gin… almost everything comes from there. There is no shortage of cured meats in the papelones, such as chicharrones from Cadiz or mojama, as well as salad, cooked mussels, clams or cheeses to whet your appetite.
The proposal works in the same way for those who go to have a few tapas as for those who sit down to spend the afternoon. They found this point where the tapas of Cádiz enter without explanation.
The bet on Casapalma
He Center of Malaga It’s a demanding terrain: lots of traffic, lots of visitors, lots of options. But also a perfect showcase for measuring forces. If the brand has shown anything, it is that it knows how to adapt to each neighborhood without losing its compass. Here, they play with an obvious advantage: atmosphere, proximity and controlled prices, a trilogy that has already worked for them in other areas of the city.
And now what?
The opening of Casapalma confirms the growth rate of Er Pichi de Cái in Málaga. With this tavern, the brand adds six stores in the capital and seven in the province, and continues to expand the Cádiz menu which already extends from Huelin to El Palo.
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